fancy hot pockets? I haven’t stopped thinking about them and as soon as the kitchn posted a recipe for these sweet potato and kale pockets with lentils and caramelized onions, I knew they would be a hit in our household.
-1 1/2-2 pounds pizza dough (I used sourdough pizza crust made with half whole wheat flour)
-4-5 small sweet potatoes, peeled and cut into 1/2-inch pieces
-4 tbsp olive oil, divided, plus more for brushing
-2 large onions
-4 cloves garlic, minced
-2 tsp ground cumin
-1 tsp ground cinnamon
-1 tsp ground allspice
-1 cup lentils, picked over and rinsed
-4 cups water
-1 bunch kale, tough ribs and stems removed, cut into bite-sized pieces
-1 tsp salt
1. Bring a large pot of salted water to a boil. Add sweet potatoes and cook until tender (10-15 minutes). Drain potatoes and place in a large bowl. Mash until mostly smooth and set aside.
2. Thinly slice one onion. Warm 2 tbsp oil in a large skillet over low heat. Add onion and cook, stirring occasionally, for 25-30 minutes, or until onions are caramelized.
3. Dice the other onion. Add 2 tbsp oil to a medium saucepan over medium heat. Add the onion and garlic and saute until onion is translucent. Add the cinnamon, cumin, and allspice. Cook, stirring for 1 minute. Add the lentils and water. Bring to a boil over high heat. Lower heat and simmer uncovered for 10 minutes.
4. Add the kale to the pot with the salt. Cover and simmer for an additional 5-10 minutes, until lentils are soft (not mushy). Taste and add salt if needed. With a slotted spoon, transfer the lentil mixture to a bowl (leaving cooking liquid in pot).
5. Preheat oven to 450F. Roll out small pieces of dough (the size of about 1 1/2 golf balls). Top one half with a little bit of sweet potato, caramelized onions, and lentil mixture. Fold top half of dough over filling and pinch ends to seal together. Transfer to a parchment lined baking sheet. Repeat with remaining dough and filling.
6. Cut 2-3 slits in each pocket and brush with olive oil. Bake for 25-30 minutes or until browned. Allow to cool for at least 5 minutes before serving. If freezing, allow to cool on baking sheet then place baking sheet in freezer until frozen. Then, wrap each individually in plastic wrap and store in a freezer-safe container. Thaw and reheat in the microwave or oven, or eat at room temperature.